Mixed Berry Muffins
These Mixed Berry Muffins bake up tall and fluffy and are bursting with tart and sweet berry flavors. Made with Greek yogurt and loaded with ripe blackberries, blueberries, and raspberries, they are moist, delicious, and high in protein!
Servings: 12 muffins
Calories: 243kcal
Equipment
Ingredients
Dry ingredients
- 2 ¼ cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups mixed berries fresh, frozen for at least 15 minutes
Wet ingredients
- 4 tablespoon unsalted butter melted and cooled
- 4 tablespoon oil neutral - such as vegetable, avocado, or sunflower oil
- 1 cup Greek yogurt room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Place your berries in a single layer on a sheet pan and place in the freezer at least 15 minutes, up to 3 months in advance.
- Preheat oven to 425°F. Spray the wells of your muffin tin with nonstick spray or line with paper liners and lightly spray them.
- In a medium mixing bowl, whisk together your dry ingredients. Add one tablespoon of the mixture to your frozen mixed berries and toss together. Set both aside.
- Melt your butter and add your vegetable oil to bring it down to room temperature.
- In a large mixing bowl, combine Greek yogurt, eggs, vanilla extract, and butter and oil mixture. Whisk together completely.
- Fold in the dry ingredients, just until the last of it disappears. Fold in the mixed berries, just until evenly dispersed in the batter.
- Use a medium scoop, or a couple spoons, to divide the muffin batter evenly into the the prepared muffin pan wells. They will be quite full. Top with sparkling or granulated sugar if desired.
- Bake at 425°F for 5 minutes, then drop the temperature to 350°F, without opening the oven. Bake for another 18 to 22 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean or with just a few crumbs.
- Let cool for 5 minutes in the muffin pan and then carefully transfer to a wire rack to cool for at least 15 minutes longer.
Notes
Cooling time is important! Although you have removed them from the oven, they will continue to cook from their own residual heat for a few minutes. Open one up too soon and they will crumble. Give them a minute to get it together
Small batch: Don't need a dozen muffins? This recipe is easily divided in half for 6 muffins.
Storage: Store muffins up to 3 days at room temperature loosely covered in a container with paper towels to absorb excess moisture.
Freezing: Flash freeze muffins by placing on a baking tray in the freezer until solid, about 2 hours. Individually wrap each muffin in plastic wrap and store in a large freezer bag for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 243kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 231mg | Potassium: 75mg | Fiber: 1g | Sugar: 15g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
